Dasheen Bush Bhagi

Bhagi was one of those dishes that I was not fond of as a child but developed a love for in adulthood. Dasheen Bush Bhagi is my favorite iteration of the dish although I enjoy it made with chorai bhagi as well. As a side dish or takari/talkari for roti, bhagi presently ranks as number one. Give me some bhagi, pumpkin and meat sauce in a dhalpuri and I am a happy camper.

This recipe uses simple ingredients but packs a lot of rich flavor and is packed with nutrients.

Dasheen Bush Bhagi

Ingredients

• 1 bundle dasheen bush (finely chopped)
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 3 pimento peppers (finely chopped)
• 1/2 scotch bonnet pepper (finely chopped)
• 1 bundle shadon beni (finely chopped)
• 12 carapulay/curry leaves
• 1/2 tsp coriander seeds
• 1/2 tsp methi/fenugreek
• 1/2 tsp whole geera/cumin
• 1 cup water
• 2 cups coconut milk
• salt (to taste)

Method

1. Add coriander seeds, methi and geera to a pan then toast until fragrant.
2. Add toasted spices to a coffee grinder then grind into a powder.
3. Add oil to pot then add ground spices and carapulay leaves. Sauté for 2 minutes.
4. Add onion, pimentos, scotch bonnet pepper and shadon beni to pot. Sauté until onions go translucent.
5. Add garlic then sauté for 1 minute.
6. Add dasheen bush then toss with other ingredients.
7. Season with salt then add one cup of water. Cover then simmer on medium/low heat for 8 minutes.
8. Turn up heat to medium/high then add coconut milk then bring to a boil.
9. Cover and allow to simmer for 25 minutes.
10. Use the back of a spatula, immersion blender or dhal gutney to blend mixture into a thick, creamy, paste-like consistency.
11. Serve and enjoy!

Related Recipes

Bhagi Rice
Chicken Bhagi Rice
Bhagi Arepas
Callaloo & Dasheen